Recipes
Orange and dill flavoured Quebec Milk-Fed Veal chops
Yield: 4 servings
Preparation: 15 minutes
Cooking: 60 minutes
Execution: easy
  • 4 Quebec Milk-Fed Veal rib chops, trimmed
  • 30 ml (2 tablespoons) tomato paste
  • 15 ml (1 tablespoon) orange zests
  • 60 ml (1/4 cup) unsweetened orange juice
  • 250 ml (1 cup) low-salt chicken broth
  • 2 tomatoes, remove seed and cut into cubes
  • 60 ml (1/4 cup) fresh dill, chopped
  • Pepper to taste

Preparation
  • Preheat oven to 180°C (350°F).
  • Brush milk-fed veal with tomato paste. Place chops in a large roasting pan. Add zest, orange juice and chicken broth.
  • Cover and cook in oven for 50 minutes or until meat is tender. Add tomatoes and dill and continue cooking for 10 minutes. Add pepper to taste. Allow to sit for 15 minutes before serving. Serve with whole wheat pasta and steam cooked vegetables.
  • Variation: Replace dill with fresh basil.
Nutritional Information  (per serving)
  Calories Protein Carbohydrate Fat Cholesterol Sodium
Amount  
144 kcal 25 g 4 g 3 g 75 mg 84 mg